Sheet pan harissa chickpeas and carrots with couscous
Sweet carrots and chickpeas roasted in a honey-harissa glaze until sticky and charred, piled over fluffy couscous with cool lemon yogurt, a sheet pan dinner for two with real kick.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.05 a serving
- 770 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 2 tbsp harissa
- 1 tbsp honey
- ¾ lb carrots, peeled and cut on an angle into ½-inch pieces
- ½ red onion, cut into wedges
- 1 can chickpeas, drained, rinsed and patted dry
- ¾ cup couscous
- ½ cup plain Greek yogurt
- ½ lemon
- 2 tbsp fresh mint, chopped (optional)
From your pantry
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¾ tsp salt, divided
- ¾ cup water
Each serving has about 770 calories, 30 g protein, 118 g carbs and 21 g fat, and costs about $3.05 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No red onions? White onions or yellow onions work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the harissa, honey, oil, cumin and ½ teaspoon salt in a big bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Add the carrots, onion and chickpeas, until coated, and spread them on a in one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
25 minutes, stirring halfway, until the carrots are tender and at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 25 min
Dolly’s tip: Honey browns fast. If the edges look close to burning at 20 minutes, pull the pan out.Bring the water and of salt in a small over high heat while the pan . Stir in the couscous, cover, take it off the heat and leave it 5 minutes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
High heatTimer: 5 min
Fluff the couscous with a fork. Stir the lemon juice into the yogurt.
Spoon the couscous onto plates, pile the carrots and chickpeas on top, and add a spoonful of lemon yogurt and the mint.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
